Two
nights in a row of new recipes! I love
anything Asian-inspired. I get a few
cooking magazines in the mail (Everyday with Rachael Ray, Cooking Light, Southern
Living). Honestly, I don’t end up
cooking the recipes as much as I’d like – most of my meal ideas come from Pinterest. But I like getting something in snail-mail
besides bills and junk.
My
June copy of Cooking Light had this recipe for beef lettuce wraps with pickled
vegetables. It only had cucumbers and
carrots, but I added some red bell peppers, green onions, and mushrooms to make
it extra veggie-filled.
My
favorite lettuce wraps are the ones
at the Cheesecake Factory. I rarely
eat there anymore since I prefer trying out non-chain restaurants, but every
time I go, that’s my dish. Somehow it’s
considered an appetizer but it’s big enough for two people to split it as a
meal (that restaurant definitely doesn’t understand portion sizes…)
The
beef wraps that we made were so filling that I actually could only eat two. Even
though the beef cooks in juices, next time I may throw together a separate dipping
sauce since I love the ones from the Cheesecake Factory version (maybe a peanut
sauce could be nice?)
Lance
actually used the leftovers from this dish to make a really tasty quiche a few
days later.
Ingredients:
- Cooking spray (we always use coconut oil spray)
- 1 large onion, cut into ½” slices
- 8 garlic cloves, crushed
- 1-1/2 t olive oil
- 1 2-lb boneless chuck roast, trimmed
- ½ cup unsalted beef stock
- ¼ cup low-sodium soy sauce
- 11 T rice vinegar, divided
- 2 T dark sesame oil, divided
- 2 T brown sugar
- 2 T unsalted tomato paste
- 1 T white miso/soybean paste (I omitted this since it
wasn’t an ingredient I’d normally use…)
- ¾ t crushed red pepper
- 1 cucumber, sliced
- ¾ cup julienne-cut carrots
- 1/2 red bell pepper, sliced
- ½ cup mushrooms, sliced
- ¼ cup green onions, sliced
- 1 cup water
- 1 T granulated sugar
- ¾ t sale
- 1 head cabbage
- 2 t toasted sesame seeds
Directions:
1. Coat the bottom and sides of your
slow cooker with spray. Line with onions
and garlic.
2. Heat the olive oil in a large cast-iron
skillet over medium-high heat. Add the
roast to the pan, cooking about 3 minutes and turning to brown all sides. Place the beef on top of the onions and
garlic and pour the drippings from the pan on top.
3. Combine the stock, soy sauce, 3 T
of the vinegar, 1 T sesame oil, brown sugar, tomato paste, and red pepper in a
medium bowl and whisk together. Pour
over the beef, cover the crock pot and cook on low for 8 hours.
4. Place the cucumber, carrots, and
red pepper in a shallow bowl 15 minutes before the meat is done. Combine the remaining ½ cup rice vinegar, 1
cup water, and granulated sugar in a saucepan over high heat and bring to a
boil. Remove from the heat and pour over
the vegetables. Let stand until ready to
serve, then drain well.
5. Move the beef from the slow cooker
to a large platter and shred with 2 forks.
6. Heat the remaining 1 T sesame oil
in a large cast-iron skillet over medium-high heat. Add the shredded beef and onions, pressing
into an even layer. Cook 2-3 minutes
without stirring. Turn off and sprinkle with salt and ½ c liquid from the crock
pot (discard the rest of the liquid).
7. Serve the beef with the pickled
vegetables, green onions, and mushrooms.
Top with sesame seeds.
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